Acarajé with Vatapá Recipe - Great British Chefs

Ingredients

• 450g of black-eyed beans
• 450g of white onion, roughly chopped
• salt
• 360g of dende oil
• 360g of vegetable oil
• 300g of dried shrimp
• 330g of bread, day-old, roughly chopped
• 85g of cashew nuts, unsalted
• 85g of peanuts, unsalted
• 1 medium onion, roughly chopped
• 2 garlic cloves, finely chopped
• 2 tbsp of fresh ginger, roughly chopped
• 1 red chilli, finely chopped
• 840g of coconut milk, unsweetened
• 1 tomato, large, roughly chopped
• 1 handful of coriander, roughly chopped
• 250g of crab meat, cooked
• 20g of dende oil
• black pepper, freshly ground